Author Topic: Freeky's Tomato Soup Ambrosia  (Read 8100 times)

Freeky

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Freeky's Tomato Soup Ambrosia
« on: November 19, 2009, 07:21:45 pm »
Yummies! SOO good to eat when you get teeth pulled...


Ingerdients:
2 1/2 - 3 pounds tomatoes
1 or 2 onions, whatever kind you like
8 cloves garlic
2 lbs carrots
oil
1 quart chicken stock
1/2 cup cream
Salt, pepper

Preheat oven to 375.
Quarter tomatoes, remove center parts and seeds. Peel and slice onion. Peel and dice carrots into small pieces, though if you have baby carrots, just use a meat tenderizer to smash them. Put vegetables into a large glass pan and add oil, making sure that everthing is coated. Salt and pepper it if you like. Put into oven and roast for 30 - 45 minutes, or until onions and tomatoes are carmelized.
 

Remove vegetables from oven and put them in the pot. Boil until it reduces by a third. Blender-fie, and let simmer for 20 more minutes, adding cream to tone down the spicy if needed. Enjoy thoroughly.

WHEN MAKING CHICKEN STOCK FOR THIS:

Use

1 whole fryer chicken
2 New Mexico chiles, roasted a few seconds over an open flame, de-stemmed and seeds removed
Hunk of fresh ginger
Black Pepper (lots)
White Pepper (lots)
Turmeric (1 TBSP)
1 orange, cut in half
1 1/2 garlic bulbs
Salt


Stick all that stuff in a pot and boil it up. Do whatever you like with the chicken when you're done. Shoot, put it in the soup!
« Last Edit: June 26, 2010, 06:17:22 am by Mistress Freeky, HRN »

Dysnomia

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Re: Tomato soup
« Reply #1 on: November 19, 2009, 10:05:45 pm »
I should try this, minus the bacon, and sub veg stock for chicken stock.  Sounds like it'll be great in the winter.  mmmmm


Maybe grate some Parmesan cheese over the top?
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Freeky

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Re: Tomato soup
« Reply #2 on: November 19, 2009, 11:29:06 pm »
Sharp white cheddar. I've had it so before.

Iason Ouabache

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Re: Tomato soup
« Reply #3 on: November 20, 2009, 07:37:45 am »
Tomato soup is on my short list of foods I will not eat. I have never found any that I could stand more than a couple of sips of before it makes me feel ill. The onions, carrots and bacon in this recipe sound good but I'm not brave enough to try it.
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Jasper

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Re: Tomato soup
« Reply #4 on: November 20, 2009, 08:03:29 am »
This is interesting; I've never had bacon in a tomato soup.

I want to make this, except I want to do the bowls of soup with dried french bread and cheese toasted on top like with french onion soup.


trippinprincezz13

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Re: Tomato soup
« Reply #5 on: November 20, 2009, 03:16:31 pm »
Oooh nice - I'll have to try this out. Never really liked tomato soup except as a base in the potato soup my mom makes, though in the past year or so, my boyfriend's managed to get me to enjoy tomato-basil soup. Only with grilled cheese BLT's though, and it's usually canned.

But homemade tomato soup with grilled cheese BLT's!?!?  :fap: :fap:
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Freeky

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Re: Tomato soup
« Reply #6 on: November 20, 2009, 03:19:23 pm »
Canned and homemade soups (at least this one, anyway) are incomparable, as they taste totally different.

trippinprincezz13

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Re: Tomato soup
« Reply #7 on: November 20, 2009, 05:09:18 pm »
Which is part of why I love making my own soups when I have the time and motivation. That, and when I know what's going in and can tweak the recipe to my liking more so than coming from a can.
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Freeky

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Re: Tomato soup
« Reply #8 on: November 20, 2009, 05:46:12 pm »
This one takes longer than I thought it would, orignally. Two and a half hours it was, from prep to serve.

Jenne

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Re: Tomato soup
« Reply #9 on: November 25, 2009, 09:33:51 pm »
Hm...I think this would be a good variation on the tomato-balsamic-bisque I usually make.

NotPublished

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Re: Tomato soup
« Reply #10 on: January 11, 2010, 10:50:43 pm »
That sounds epic, and I want it in me now.

But I can't possibly imagine what it would taste like with Bacon, damn worth a try.
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Freeky

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Re: Tomato soup
« Reply #11 on: January 11, 2010, 11:05:49 pm »
That sounds epic, and I want it in me now.

But I can't possibly imagine what it would taste like with Bacon, damn worth a try.


Use lots of bacon. The tomatoes and onions and garlic cover the flavor.

Freeky

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Re: Tomato soup
« Reply #12 on: April 01, 2010, 02:36:59 am »
I'm gonna fore go try putting some spinach in this tomorrow. And maybe some barley, if I can find any, to make it a bit more filling. Yum, possibly.

Freeky

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Re: Tomato soup
« Reply #13 on: April 02, 2010, 05:04:39 pm »
It's meh. With the spinach, I mean. Not salty enough for me.

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Re: Freeky's Tomato Soup Ambrosia
« Reply #14 on: November 30, 2010, 04:00:35 pm »
A relative of Tomato Soup Ambrosia, Tomato Soup ASSPLOSION will make any morning meeting fun for the whole conference room. And by fun I mean they'll kick you the fuck out, you sick motherfucker.

3-5 pounds tomato (a mix of cherry and roma tomato is good, romas being cheap and mild, cherries having more kick but are more expensive.)
2-3 pounds of carrots (more or less to your tastes)
14-28 oz of port wine cheese (the stuff that comes in the little plastic cups, not a solid block)
1 1/2 bulbs elephant garlic
2 vidalia onions
Olive oil
Smoked paprika, turmeric, salt, pepper, adobo seasoning, seasoned meat tenderizer, ground chile pepper (I use new mexico chiles)
5 quarts chicken stock

Peel and cut carrots into one inch chunks. Put these in a big roasting pan, like suitable for roasting a big turkey big roasting pan. Peel and thinly slice onions, and put them in the roasting pan. Peel and slice garlic. Put that in the roasting pan. De-seed and cut into spears the roma tomatoes, and halve the cherry tomatoes. Put those in the pan. Cover thoroughly with the spices, then coat with enough olive oil. This may take up to 17 ounces, but you can save the oil afterwards. It'll be extra flavorful.

Preheat the oven to 375F. When the oven is ready, put the roasting pan in the oven. Wait until the vegetables look carmelized, about 45 minutes. remove from oven, transfer vegetables to a big pot. Add enough chicken stock to cover them, about two quarts. Bring to boil, then lower heat to medium (or not, if you're in a hurry) and reduce, stirring occasionally, until the vegetables are in danger of burning, there is so little liquid. Add one to two more quarts of chicken stock, and repeat.

While reducing the stock the second time, add the last bit of chicken stock to a medium saucepan along with the cheese. Simmer over medium low heat until the cheese is melted and there are no chunks left. Add to the big pot, stir well. Remove from heat.

Makes two big margarine tubs plus some.
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